Before you start
Oil, not butter, is what keeps this carrot cake moist for days. Grate the carrots yourself on the fine side of a box grater; the pre-shredded bags are too dry and coarse. The cake is easy (one bowl, no mixer) and the tangy cream cheese frosting balances the sweetness.
Everything you need
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 1 cup (218 g) vegetable oil
- 2 cups (220 g) finely grated carrot
- 4 large eggs
- 1½ tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp fine salt
- ¾ cup (88 g) chopped walnuts (optional)
- 1 cup (232 g) cream cheese, for frosting
- ½ cup (113 g) unsalted butter, softened, for frosting
- 2 cups (240 g) powdered sugar, for frosting
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 180°C / 350°F. Grease and line two 20 cm (8-inch) round tins.
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In a big bowl, whisk the oil, both sugars and the eggs until smooth. Whisk for a minute so the sugar starts to dissolve.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 4 large eggs
- 2 cups (240 g) powdered sugar
-
Add the flour, baking soda, baking powder, cinnamon and salt on top and fold in until just combined. Fold in the grated carrot and the walnuts.
For this step
- 2 cups (250 g) all-purpose flour
- 2 cups (220 g) finely grated carrot
- 1½ tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp fine salt
- ¾ cup (88 g) chopped walnuts (optional)
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Divide between the tins and bake for 30 to 38 minutes, until a skewer in the middle comes out clean.
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Cool in the tins for 10 minutes, then turn out onto a rack and cool completely before frosting.
-
For the frosting, beat the butter and cream cheese until smooth, then beat in the powdered sugar. Sandwich the layers and cover the top.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 tsp baking powder
- 1 cup (232 g) cream cheese
- ½ cup (113 g) unsalted butter
- 2 cups (240 g) powdered sugar
Baker's tips
- Frost only when the cake is fully cold, or the cream cheese frosting will slide off.
- Grate the carrots finely so they melt into the crumb instead of staying stringy.
Make it your own
- Add ½ cup (about 80 g) raisins or crushed drained pineapple with the carrot.
- Bake as a single 23 cm cake, adding about 10 minutes to the time.
Storing & freezing
Frosted cake keeps airtight in the fridge for 5 days. Bring to room temperature before serving. Unfrosted layers freeze well.
Frequently asked
How many carrots is 2 cups grated?
About 3 to 4 medium carrots, which comes to roughly 220 g once finely grated.
Why use oil instead of butter?
Oil stays liquid at room temperature, so the cake stays moist and tender for days, where a butter cake would firm up.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.